Make the chocolate pudding according to the package directions.
Place in the refrigerator.
In a medium sized bowl beat the cream cheese and sugar. Stir in the heavy cream and beat for 3 minutes, or until the mixture has thickened.
Fold in whipped topping and andes mints.
Spread the chocolate pudding onto the bottom of the pie. Then gently spread the mint topping on.
Place in the refrigerator for at least one hour to set. Drizzle melted chocolate and sprinkle candy canes onto the pie before serving.